Kale, one of the most venerable members of the cabbage family, originated as a food crop in the eastern Mediterranean some 4000 years ago. Since then it has spread all over the world and become a staple in the diets of several cultures. This ancient green, loaded with vitamins and minerals, may prove to be another tool in the war against one of the world's most deadly diseases. It boasts120% of the daily value of vitamin A and 130% of vitamin C. (www.leafy-greens.com) It's cholesterol and fat free, and high in calcium and iron. So, why do we leave it on the plate? I guess because......it's cabbage. Right?
Kale should be a northern gardener's best friend. It's one of those plants you can sow in June and harvest clear through into winter. It thrives in cold weather and a blanket of snow doesn't bother it one bit. In fact, the flavor improves after a frost.
So why don't more northern New England gardeners grow it? Well......it's cabbage. Something that smells like old dirty socks when you boil it. Fit just for decoration, like on your plate, or the flowering kale we put in the garden next to the mums in the fall. Could be, some of us just don't know what to do with it, or how to cook it, or not, as the case may be. By only looking at it, we are loosing out on the health benefits, not to mention a really great taste.
I like to use kale the same way I would lettuce, in a salad with other greens, or on a tuna sandwich. Now there's brain food for you! The mild flavor of kale tends to calm down the spicy taste of arugula and mustard greens, making it a good additive to a mesclun mix. You can also toss it in soups in place of cabbage or try it with sweet and sour gravy like my German mother fixed it.
Fry some bacon to the crispy stage in a medium sized fry pan. Remove the bacon and add enough flour to soak up the bacon fat. Add vinegar, water, and sugar to taste and stir until thickened. Add chopped kale and toss in the hot gravy until completely covered. Cook until slightly wilted and serve warm, garnished with the crumbled bacon. Heaven! You can make a whole meal out of this dish.
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